With the changing of the weather, what better way to celebrate than with a lovely steak. With the Neethlingshof Cabernet Sauvignon, adding even more flavor to this delicious meal.
Ingredients 
- 1 tbsp sunflower oil
- 2 rump steaks (about 200g)
- 140g mushrooms , quartered
- 2 thyme sprigs, leaves removed
- 150ml Neethlingshof Cabernet Sauvignon
- 1 tbsp butter
Method
- Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
- Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
- Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.
Source: bbcgoodfood.com
Neethlingshof Blog 
